Description
Chicken Chimichangas are crispy, pan-fried tortillas filled with a flavorful mixture of shredded chicken, refried beans, tomato sauce, and Mexican spices, topped with melted cheese. This recipe offers a delicious and easy dinner with authentic Mexican flavors.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 cup tomato sauce
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 16 ounce can refried beans
- 4 cups cooked shredded or diced chicken
Assembly
- 6 burrito size flour tortillas
- 3 cups shredded Mexican blend cheese
Cooking
- Canola or vegetable oil for frying (about 2-3 cups)
Instructions
- Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the chopped garlic and cook for another minute, stirring frequently to prevent burning.
- Prepare the filling: Pour in 1/2 cup tomato sauce and 1/2 cup salsa, stirring together. Season with 1 teaspoon kosher salt, fresh black pepper to taste, 1/2 tablespoon chili powder, and 1 teaspoon cumin. Stir in the 16-ounce can of refried beans until the mixture is smooth. Fold in 4 cups of cooked shredded or diced chicken. Taste the filling and adjust seasoning if needed. Allow the filling to cool slightly to handle safely.
- Assemble chimichangas: Lay one flour tortilla flat on a clean surface. Spoon about 3/4 cup of the filling down the center of the tortilla. Top with 1/2 cup shredded Mexican blend cheese. Fold the bottom of the tortilla up over the filling, tucking it in as you roll. Fold both sides of the tortilla in towards the center and complete the roll, placing the seam side down. Repeat with the remaining tortillas and filling to make 6 chimichangas.
- Fry the chimichangas: In a deep skillet or frying pan, heat enough canola or vegetable oil to cover half of the chimichanga (about 2-3 cups) over medium-high heat until a deep-frying temperature around 350°F is reached (or until a small piece of tortilla bubbles actively). Carefully place 2 chimichangas at a time seam side down into the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Use tongs to flip gently. Remove and drain on paper towels to absorb excess oil.
- Serve: Serve hot, optionally topped with salsa, sour cream, guacamole, or chopped fresh cilantro for garnish.
Notes
- Use cooked shredded chicken from rotisserie or leftover chicken for convenience.
- Make sure the filling cools before assembling to prevent tearing the tortillas.
- Maintain oil temperature while frying to ensure crispy chimichangas without absorbing excess oil.
- You can bake chimichangas at 400°F for 20-25 minutes as a lighter alternative, flipping halfway through.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg
